Uncle Larry Adventures

Italian Classics · Lazio

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Stracciatella alla Romana

Roman stracciatella soup: beaten egg and Parmigiano-Reggiano stirred into simmering chicken broth to form delicate rags.

Stracciatella alla Romana

Egg drop, Roman edition

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Roman stracciatella soup: beaten egg and Parmigiano-Reggiano stirred into simmering chicken broth to form delicate rags.

Prep
5 min
Cook
10 min
Total
15 min
Serves
4 servings

Ingredients

  • 6 cups good chicken broth
  • 3 eggs
  • ½ cup grated Parmigiano-Reggiano
  • Nutmeg
  • Lemon zest
  • Salt and black pepper

Instructions

  1. 01

    Heat the broth. Bring the broth to a bare simmer — boiling will scramble the egg into lumps.

  2. 02

    Whisk the eggs. Beat eggs with cheese, nutmeg and lemon zest until smooth.

  3. 03

    Stream and stir. Pour the egg in slowly while stirring in one direction to form thin rags.

  4. 04

    Serve at once. Season and serve immediately with more cheese.

Larry’s rule: Your broth is the whole recipe. If it's from a cube, this is a cube with eggs in it.

Nutrition (estimated, per serving)

Serving
1 serving (about 395 g)
Calories
173 calories
Protein
13 g
Carbs
2 g
Fat
12 g
Saturated fat
6 g
Fibre
0 g
Sugar
0 g
Sodium
980 mg
Cholesterol
194 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/stracciatella-alla-romana).

Before you cook

What to know about Stracciatella alla Romana

What it is

Stracciatella alla Romana is a soup recipe rooted in the direct, savory cooking of Lazio and Rome. This version makes 4 servings in 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: heat the broth, then whisk the eggs, then stream and stir. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 6 cups good chicken broth — builds the savory foundation and carries flavor through the dish.
  • 3 eggs — adds richness and helps bind or set the finished dish.
  • ½ cup grated Parmigiano-Reggiano — contributes salt, richness and structure; its moisture and temperature affect the finish.
  • Nutmeg — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Questions Larry gets asked

How long does stracciatella alla romana take to make?
About 15 min start to finish — roughly 5 min of prep and 10 min of cooking. That yields 4 servings.
What do you need to make stracciatella alla romana?
6 ingredients, starting with 6 cups good chicken broth, 3 eggs, ½ cup grated Parmigiano-Reggiano. The full list with quantities is on this page.
How do you start stracciatella alla romana?
Heat the broth: Bring the broth to a bare simmer — boiling will scramble the egg into lumps.
How do you know when stracciatella alla romana is done?
Serve at once. Season and serve immediately with more cheese.
What is the most common mistake with stracciatella alla romana?
Your broth is the whole recipe. If it's from a cube, this is a cube with eggs in it.
Can you make stracciatella alla romana ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Quick answer

What goes with sausage and peppers?

Serve sausage and peppers on a crusty hero roll, over creamy polenta, with orecchiette, or alongside roasted potatoes. Balance the richness with something sharp: a lemony arugula salad, giardiniera, or a glass of Chianti or Montepulciano.

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